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Festive Red Berry Crostini

Red Berry Crostini

Cranberries and raspberries are used to make a fruit sauce in the slow cooker that’s served over goat cheese and toasted baguettes for a delicious crostini appetizer.

Scale

Ingredients

for the slow-cooked red raspberry cranberry sauce

for sweetening, option 1/Traditional

for sweetening, Option 2/Reduced Sugar

for the crostini

Instructions

for the slow-cooked red raspberry cranberry sauce

1. Add frozen red raspberries, fresh cranberries and water to a 3 or 4 quart slow-cooker. Stir to combine. Place the lid on slow-cooker and set on low for 8 hours.

2. Stir once or twice during cooking; replace lid to cover completely.

3. At the end of cooking, the berries will have cooked and formed a sauce. Now add either sugar or alternative sweeteners. Cool and use as topping for crostini.

For the crostini

1. Preheat oven to 350 degrees F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil and season with salt.

2. Bake 15-20 minutes or until golden brown. (If undersides are not browning, turn crostini over once during baking.) Let cool on baking rack.

 

3. Spread each crostini with goat cheese and top with a spoonful of red raspberry cranberry sauce. Sprinkle with parsely and chopped pistachios. Serve immediately.

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